Espresso Take-off Recipe

Brew and cool espresso

Brew a double shot of espresso (about 2 oz) using your espresso machine or a strong stovetop method. Immediately pour the hot espresso into a small container with 0.25 cup cold water or a few ice cubes to cool it quickly to room temperature (this preserves crema while preventing dilution). If using ice, stir briefly and remove large ice before shaking.

Prepare glass (optional)

If you want a sugared rim, rub the rim of a chilled coupe or martini glass with a citrus twist or a touch of the cooled espresso, then dip the rim into the teaspoon of granulated sugar spread on a small plate. Set the glass aside in the freezer or fridge to chill while you mix.

Combine ingredients

In a cocktail shaker, add the cooled espresso, 1.5 oz vodka, 0.75 oz coffee liqueur, and 0.5 oz simple syrup. Add a generous handful of ice to the shaker (enough to fill it about two-thirds).

Shake vigorously

Seal the shaker and shake vigorously for 15–20 seconds. The goal is to chill and dilute slightly while creating a foamy, creamy top from the espresso's natural crema and agitation.

Double strain and serve

Open the shaker and strain the cocktail through a fine mesh strainer (or a Hawthorne strainer held over a mesh) into the chilled coupe or martini glass to remove small ice shards and any espresso solids. This gives a smoother texture and a clean, foamy head.

Garnish and finish

Garnish with three coffee beans placed on the foam (traditionally symbolic) or a thin citrus twist expressed over the drink and placed on the rim. Serve immediately.

If using a sugared rim, make sure the glass is chilled and the sugar is applied just before pouring to keep it intact. If you prefer a slightly sweeter cocktail, add up to 0.25 oz more simple syrup to taste before shaking.